Product Manufacturing and Processing Workers (Food Products) X Keywords: Boiling
21 matching jobs found.
Candy Manufacturing Worker
Candy manufacturing workers heat, mix, and shape raw materials such as sugar and starch syrup to produce candy confections like candies.
Arabushi manufacturing worker
A job that manufactures dried fish called arabushi by steaming/boiling, smoking, and drying the back fillets of fish.
Udon Manufacturer
A job that performs a series of tasks from measuring and kneading raw materials to cutting, boiling, and drying in the udon manufacturing process.
Warm Noodle Manufacturing Worker
Warm noodle manufacturing workers produce noodles (mainly udon, etc.) as warm noodles, handling processes from flour blending, kneading, forming, boiling, cooling, etc., while managing hygiene and performing quality inspections.
Canning Worker (Food Canning Manufacturing)
A manufacturing job that uses metal cans to pre-process, fill, and seal foods such as vegetables, fruits, and seafood, then performs pressure heat sterilization, inspection, and packaging.
Kishimen manufacturing worker
Job involving processes from kneading, rolling, cutting, boiling, drying, and packaging of kishimen using wheat flour as the main ingredient.
Casing Worker (Ham and Sausage Manufacturing)
A profession responsible for blending meat ingredients, stuffing into casings, and performing processing such as smoking and boiling in the production of ham and sausages.
Sakura Shrimp Processor
A specialist in fishery product processing who uses sakura shrimp as raw material and handles tasks from preliminary processing to boiling, drying, sorting, and packaging.
Boiling Worker (Canned Manufacturing)
This occupation handles the process of boiling and sterilizing cans after filling and sealing on the canned food manufacturing line to ensure product shelf life. Involves operating production equipment and managing quality and hygiene.
Soy Sauce Refining Worker
A job that manufactures soy sauce products using soybeans and wheat as raw materials, from koji production and blending through fermentation and aging.